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Journal Articles | 11 |
Reports - Descriptive | 5 |
Information Analyses | 2 |
Books | 1 |
Guides - Classroom - Teacher | 1 |
Legal/Legislative/Regulatory… | 1 |
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Practitioners | 18 |
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Child Nutrition Act 1966 | 1 |
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Holliday, RoseAnna – 1998
The goal of the Offer Versus Serve (OVS) option in the Healthy School Meals Initiative is to minimize plate waste and to encourage more food choices in school meal programs. This manual was designed for child nutrition programs as a tool in helping them meet the Healthy School Meals Initiative, in particular to assist them in identifying a…
Descriptors: Breakfast Programs, Food Service, Food Standards, Lunch Programs
Michigan State Univ., East Lansing. Cooperative Extension Service. – 1984
This training manual introduces school food service, child nutrition program goals, and programs in Michigan. It also studies food service backgrounds, noting, for example, that "penny lunches" began in Philadelphia in 1894 and that Holland was the first country--in 1900--to legislate school lunches, as well as legal activities over the…
Descriptors: Agency Role, Breakfast Programs, Food Service, Hunger
Executive Educator, 1991
A special report on school food service discusses the following: (1) new directions in the federal commodities program; (2) cafeteria etiquette strategies; (3) menus and management for school breakfast programs; (4) balancing nutrition and cost effectiveness; and (5) recycling cafeteria waste. (MLF)
Descriptors: Breakfast Programs, Cost Effectiveness, Elementary Secondary Education, Food Service
Birkenshaw, Patricia – School Business Affairs, 1994
Nutrition integrity ensures that all foods available in schools for children are consistent with recommended dietary allowances and contribute to the development of lifelong, healthy eating habits. Attaining nutrition integrity is the goal of numerous changes in National School Lunch and Breakfast Program regulations. Outlines new federal…
Descriptors: Breakfast Programs, Elementary Secondary Education, Federal Regulation, Food Service
Gilroy, Susan K. – School Business Affairs, 1983
San Diego food manufacturers were invited to submit bids on new food items--using as possible ingredients Department of Agriculture donated commodity foods--for the school food service programs. (MLF)
Descriptors: Bids, Breakfast Programs, Elementary Secondary Education, Food Service
School Business Affairs, 1979
Details of recent federal regulations regarding child nutrition programs and ways that associations in the educational community can provide leadership and technical assistance in the direction of child nutrition programs. (Author/MLF)
Descriptors: Breakfast Programs, Elementary Secondary Education, Federal Programs, Federal Regulation
Association of School Business Officials International, Reston, VA. – 1987
School food service should be considered a vital aspect of school operations, not an appendage to the educational program. This handbook revolves around the federal Child Nutrition and National School Lunch program serving about 24 million pupils daily in over 90 percent of the nation's 89,200 public schools. The booklet helps explain various…
Descriptors: Breakfast Programs, Childhood Needs, Elementary Secondary Education, Food Service

Davis, Dorothy W.; And Others – 1984
This guide is based on the latest federal regulations and meal pattern requirements for the National School Lunch and Breakfast Programs. It considers current food production and marketing techniques, packaging methods, grading standards, and changing food habits in the American population. The guide gives average yield information on over 600…
Descriptors: Breakfast Programs, Consumer Education, Elementary Secondary Education, Food Service
Harvey, Michael A. – School Business Affairs, 1991
An Arkansas school district increased student participation in the school lunch program by using top quality food, a large variety of menu items, and a dedicated staff. The district pulled all its secondary schools from the federal lunch program; however, any student could eat free by assisting in the cafeteria for at least 20 minutes. (MLF)
Descriptors: Breakfast Programs, Cost Effectiveness, Elementary Secondary Education, Food Service
Jones, Rebecca – American School Board Journal, 1994
Some children have chronic illnesses that require diet modifications as part of their medical treatment. Advises school districts to hire a registered dietitian or look for resources at a local hospital or public health office. In addition, schools should work with parents, improve staff training, and conduct spot checks of school cafeterias. (MLF)
Descriptors: Allergy, Breakfast Programs, Dietitians, Elementary Secondary Education
Food and Consumer Service (USDA), Washington, DC. – 1996
These guidelines offer recommended topic areas and content for training local-level food service personnel. The recommended topic areas for training school food service directors/supervisors and food service managers are nutrition requirements, menu planning for school meals, procurement, financial management, marketing, food production, program…
Descriptors: Breakfast Programs, Child Health, Elementary Secondary Education, Food Service
Baehr, Bonnie – School Business Affairs, 1987
A program that provides a cash alternative to actual commodity food items to the Archdiocese of Philadelphia's Child Nutrition Program has greatly reduced processing charges and virtually eliminated warehousing expenses. By only purchasing the food wanted, and in the form preferred, the children are provided with the full commodity benefits to…
Descriptors: Breakfast Programs, Catholic Schools, Cost Effectiveness, Elementary Secondary Education
Woodall, Michael V.; Spoonhour, Laura T. – American School Board Journal, 1994
A South Carolina school district changed food service from a financial loss to a profit. Recommends that food service managers record meal revenues and expenses when they occur and study the profitability of each program. Selling meal tickets in advance provides some control over the number of students who purchase meals. (MLF)
Descriptors: Breakfast Programs, Cost Effectiveness, Elementary Secondary Education, Food Service
Food and Nutrition Service (USDA), Washington, DC. – 1990
This manual contains information on federal policy regarding meal-pattern requirements for school-nutrition programs. It also describes the Offer Versus Serve (OVS) provision, which allows students to decline either one or two food items they do not intend to eat in order to reduce food waste. The manual explains food components, gives examples of…
Descriptors: Breakfast Programs, Elementary Secondary Education, Federal Programs, Federal Regulation
Boehrer, Jane M. – School Business Affairs, 1993
Effective financial management of school food service observes the following credos: (1) recognize that school food service is a business; (2) manage for productivity; (3) establish and maintain cost controls; (4) focus on expenses but not to the neglect of managing revenue; (5) balance near-term gain with long-term viability; and (6) reinvest…
Descriptors: Breakfast Programs, Cost Effectiveness, Elementary Secondary Education, Food Service
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